A cikin gidaje da yawa a cikin labarinmu, shinkafa ta zama jarumar karshen mako. Kuma ko da yake mun gabatar da wannan girkin a ranar Talata, amma kuma a karshen mako ne muka gwada shi muka ba shi babban yatsa. Kuma wannan shi ne gasa shinkafa da gasasshen tafarnuwa da kifin monkfish abun murna ne.
Kada ka ji tsoro cewa shinkafar ta ƙare a cikin tanda ko kayan da ke cikin ta sun hada da gasasshen tafarnuwa ko dankali. Komai yana aiki kuma yana ba wannan shinkafa daban nuances na dandano da laushi. Dare don gwada shi! Ba zai kunyatar da ku ba!
Zai ɗauki tsawon lokaci don yin shi kamar yadda ake ɗauka don shirya sauran paellas da shinkafa shinkafa waɗanda ke buƙatar miya. Karin aikin kawai zai kasance a nan gasa kan tafarnuwa. Amma zaka iya yin shi a ranar da ta gabata, yin amfani da gaskiyar cewa kun kunna tanda don kowane shiri kuma ku ajiye shi a cikin firiji.
sinadaran
- 1 shugaban tafarnuwa
- Olive mai
- Sal
- 1 albasa ja, nikakken
- 2 leek, nikakken
- 1 koren kararrawa, nikakken
- 1/2 barkono kararrawa ja, yankakken
- 2 tafarnuwa, nikakken
- 1/2 teaspoon na chorizo barkono ɓangaren litattafan almara
- 1/2 gilashin yankakken tumatir
- Cokali 2 na manna tumatir
- 1/2 cokali na paprika
- 1 matsakaici dankali, a kananan cubes
- 1 kopin shinkafa
- 4 kofuna waɗanda broth kifi
- 3 daskararre wutsiyar monkfish (narke)
Mataki zuwa mataki
- Gasa kan tafarnuwa. Don yin wannan, yanke saman kai, don ku iya ganin ciki na tafarnuwar tafarnuwa. Sanya kan tafarnuwa akan foil na aluminum, ƙara gishiri kaɗan da yayyafa mai a kai. Sai ki nade kan tafarnuwa kamar karamin kunshi, domin kada mai ya fito yayin dahuwa, sai a kai ta tanda. Gasa a 180ºC a matsakaiciyar tsayi na kimanin minti 30 ko har sai kun taɓa saman kuma ku lura cewa sun riga sun yi laushi.
- Da zarar kan tafarnuwa ya soyu sai a kwance shi, sai a bar shi ya dan huce sannan a cire tsattsauran yankan tafarnuwar, sai a danna kan kasa har ya fito. Ajiye su a zafin daki idan za ku yi amfani da su daga baya. Idan ba haka ba, sai a saka su a cikin tukunyar da ba ta da iska, a rufe su da man zaitun a saka a cikin firiji.
- Sannan shirya sofrito. Azuba mai cokali uku a cikin kasko sai a soya albasa, lek da barkono har sai ya ragu ya canza launi.
- Sannan a zuba danyar tafarnuwa da gasasshen tafarnuwa guda hudu ko biyar a soya na tsawon mintuna biyu.
- Ƙara tumatir zuwa kwanon rufi, da chorizo barkono da kuma paprika. A gauraya a dafa na wasu mintuna domin tumatir ya rasa ruwansa.
- Bayan ƙara dankalin turawa da shinkafa sannan a soya na tsawon mintuna biyu kafin a zuba tafasasshen kifi kofi 3.
- Sai ki gauraya ki barshi ya dahu kadan Minti 10 akan matsakaici / zafi mai zafi.
- Sannan sanya yankakken jetsiyar monkfish da gishiri da barkono a kan shinkafar sai a zuba rowa idan ya bushe.
- Ɗauki casserole zuwa tanda da kuma dafa 10-12 karin minti a 250ºC. Duba kuma idan kun ga ya fara bushewa, sanya foil na aluminum a saman don kada ya rasa ƙarin ruwa.
- Da zarar lokaci ya kure, sai a cire casserole daga tanda a bar shinkafar da aka gasa tare da gasasshen tafarnuwa da kifin monkfish su huta na mintuna kaɗan kafin yin hidima.
